Eggplant Hummus

Name: Eggplant Hummus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 118 milliliters drained canned garbanzo beans (chickpeas); 567 grams large eggplant (about; 2 teaspoons chopped fresh parsley; 1 garlic clove, minced; 2 Tbsps fresh lemon juice; 8 servings Available at some supermarkets and at natural foods stores and Middle Eastern markets; 3 Tbsps olive oil, divided; 2 teaspoons (generous) tahini (sesame seed paste)

Eggplant Hummus is a gluten free and vegan hor d'oeuvre. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 85 calories, 2g of protein, and 6g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. It is an inexpensive recipe for fans of middl eastern food. Head to the store and pick up olive oil, eggplant, available at some supermarkets and at natural foods stores and middle eastern markets, and a few other things to make it today.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.

Ingredients you will need

Eggplant

Salt

Cooking Oil

Dry Seasoning Rub

Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins).

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet